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NY Deli rye take 2

NY Deli rye take 2

Once again from Peter Reinhart's BBA, but I did change up a couple of things in this half version. I soaked 2 Tbs of dehydrated onion and 1/2 Tbs dehydrated garlic in boiling water. I reduced the amount of milk from his suggested 114g to 54g and used the onion water for the rest of the liquid.

At Josh's suggestion, I also built two rye starters using dark rye flour, one from my sweet levain and the other a yeast water/ rye starter. Boy did those two changes ever improve the flavour profile! Reducing the milk also gavbe a better chew and the bread didn't tear apart when i was cutting it.

I also used the rehydrated onion and garlic in the starter, did not have enough volume by weight, so fried up another 100g of onion in EVOO and added to the starter. I let the starter get happy on the counter for 4 or 5 hours and then into the fridge overnight.

. . . try it. I started this project before I got the book. I plan on baking my way through it. Yesterday almond paste, today almond horns and since i will have left over egg yolks, will have to find a cake to use them up. It is time to feed my starters, so perhaps I will also do his rye starter while I am at it. It is very cold here today and a great day to stay inside in a warm kitchen!

I can taste the pastrami and corned beef slathered with some thousand island dressing or mustard and some melted cheese...you can tell I have not eaten dinner yet :). Real nice bake. Do try the ITJB recipe when you get a chance as I did enjoy that one as well.

The ITJB classic deli rye is my next project. I have both a sweet levain rye and a YW levain starting and will do the first starter using half YW and half sweet levain rye sour.. I will also use the dehydrated onion and garlic and the fresh fried garlic in the same proportions for the second sour.

I just baked Almond Horns from ITJB and they turned out more like almond spreads, so a little too much egg white, which I found hard to measure carefully. Even after beating the whites, there was a strand of albumen which would take my egg white weights over by 3 - 5 grams -- enough of a surplus to make almond horn spreads rather than cones. The flavour with that home made almond paste is the savior though.

See the deli rye is up next… Suggestion..…I would not use YW in the rye sour build…only water or you will change the whole flavor of the sour plus it does a lot of sitting prior to being added to the final dough….2 builds during the day and one overnight in the refrig. You don't want this leaven to ferment quickly or you loose the complex flavors of the 3 stage sour…..YW will also change the texture….

Just thought I'd toss in my 2¢ worth. If you do use YW I am curious to see how the rye flour holds up during the builds.

I will take your advice on this one. I have never been to NYC and never tasted authentic NY deli rye and will follow the ITJB classic deli recipe as close as I can. I started the first stage levain this morning, but hadn't fed my sweet levain for a couple of days. After 6 hours nothing much was happening, so I pitched this and will start again tomorrow with a refreshed sweet levain. I will do it straight up for the first bake of two loaves, then add the onion water and onions etc to the next bake. I will freeze a piece of this bake to compare. I am looking forward to using the new wicker brotform which arrived in the mail today and have a Forkish style boule autolyzing right now.

A good friend of mine made me a gift of music for Christmas this year by sending me a memory stick with some of my faves. Well I had to return the memory stick for more music and thought I would send him one of these NY deli rye loaves. Now Tom is a big man and also one of the most gifted cooks I have ever met. The food I have eaten in his kitchen is some of the best I have ever experienced, anywhere! Here is what bit Tom had to say,

"The bread has arrived.It is delicious. I had the end slice with just butter and then I made a 1/2 sandwich with left over roast pork sliced paper thin with just a touch of hot German mustard. Spectacular."It makes me smile knowing he has enjoyed my gift!Happy baking folks! Brian

I will take your advice on this one. I have never been to NYC and never tasted authentic NY deli rye and will follow the ITJB classic deli recipe as close as I can. I started the first stage levain this morning, but hadn't fed my sweet levain for a couple of days. After 6 hours nothing much was happening, so I pitched this and will start again tomorrow with a refreshed sweet levain. I will do it straight up for the first bake of two loaves, then add the onion water and onions etc to the next bake. I will freeze a piece of this bake to compare. I am looking forward to using the new wicker brotform which arrived in the mail today and have a Forkish style boule autolyzing right now.

A good friend of mine made me a gift of music for Christmas this year by sending me a memory stick with some of my faves. Well I had to return the memory stick for more music and thought I would send him one of these NY deli rye loaves. Now Tom is a big man and also one of the most gifted cooks I have ever met. The food I have eaten in his kitchen is some of the best I have ever experienced, anywhere! Here is what bit Tom had to say,

"The bread has arrived.It is delicious. I had the end slice with just butter and then I made a 1/2 sandwich with left over roast pork sliced paper thin with just a touch of hot German mustard. Spectacular."It makes me smile knowing he has enjoyed my gift!Happy baking folks! Brian

So glad you could share the loaf with your friend. One of the things I love about baking with sd is long the loaves do stay fresh so they can be mailed to people without going 'bad'.

I know it is hard to tell if a rye sour is expanding or not. The trick I learned on TFL was that of sprinkling flour over the top of the sour in a solid layer. As the sour ripens the flour cracks. I wait until the flour kinda begins to cave into the cracks before using the sour…You will get the feel for it if you use this formula a few times. I also know it does make a difference if I do not use the 90° water he specifies and my rye sours like to be fermented warmer than my ww ones so they get the 80° position in my proofing box. I have found that by doing that his time frames are pretty right on.

I will look forward to reading how your loaves compare with the one you have already done.

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